Frenchdinnerpescatariannut-freeegg-freesoy-free
Trout A La Meunière
From Practical household cookery, 1891
Serves 2
Presented as published in 1891. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
493Calories
7 gProtein
19 gCarbs
45 gFat
Full nutrition (34 nutrients)
Calories493 kcal
Protein7.4 g
Carbohydrates19 g
Fiber2.8 g
Sugars2.5 g
Total Fat45 g
Saturated Fat26 g
Monounsaturated Fat0.5 g
Polyunsaturated Fat2.2 g
Omega-30 g
Cholesterol142 mg
Sodium15 mg
Potassium249 mg
Calcium35 mg
Iron1.4 mg
Magnesium18 mg
Phosphorus86 mg
Zinc0.3 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D4 mcg
Vitamin C54 mg
Vitamin A22 mcg
Vitamin E0.7 mg
Vitamin K0 mcg
Vitamin B60.2 mg
Vitamin B121.1 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)2.3 mg
Folate34 mcg
Choline21 mg
Caffeine0 mg
Water109 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Practical household cookery (1891) by E. Duret, page 96. The excerpt below is the record exactly as published.
ROUT A LA MEUNlilRE. Cleanse, trim, wash, and wipe two or more tnnit. Score these three times on each side and pass them through the flour, taking care to shake them well, before putting in a frying-pan with three ounces of cLarified butter; add a teaspoon ful of blanched and chopped parsley, as well as the juice of two lemons
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